I let the apples sit in a colander for a while until a "good amount" of liquid has collected into the bowl below, I then take that liquid and reduce it until it's almost like a thick syrup. When I return it to the apples in the bowl, that syrup hardens and thus returns the apple flavor to the pie but won't contribute to the liquid in the pie. Yum. Your method makes perfect sense. Capture that juice, reduce it, put it back. Way to go! Susan

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